Variables that influence both red and white
wines:
Fixed acidity:
influences taste, pH, and overall wine life. Volatile acidity: refers to steam-distillable
acids. Citric acid: provides a certain freshness to the
wine. Residual sugar: the amount of sugar that could not be
fermented. Chlorides: mineral salts in the wine. Free sulfur dioxide: a powerful antimicrobial
agent. Total sulfur dioxide: used as a preservative,
antioxidant, and antiseptic. Density: also known as “specific gravity,” an
analytical parameter of wine. pH: a measure of acidity or alkalinity in an aqueous
solution. Sulphates: another preservative, antimicrobial, and
antioxidant. Alcohol: being wine a fermented beverage, it has an
alcohol content. Quality: a rating reflecting the overall quality of the
wine.
Row
Dataset records
6497
Wine type records
Average quality
Row
Correlation heatmap
Quality correlation and p-value
Statistically significant if p_value
< 0.05
Variables Analysis
Column
Sample size:
Variables that influence wines’ quality:
Fixed acidity:
influences taste, pH, and overall wine life. Volatile acidity: refers to steam-distillable
acids. Citric acid: provides a certain freshness to the
wine. Residual sugar: the amount of sugar that could not be
fermented. Chlorides: mineral salts in the wine. Free sulfur dioxide: a powerful antimicrobial
agent. Total sulfur dioxide: used as a preservative,
antioxidant, and antiseptic. Density: also known as “specific gravity,” an
analytical parameter of wine. pH: a measure of acidity or alkalinity in an aqueous
solution. Sulphates: another preservative, antimicrobial, and
antioxidant. Alcohol: being wine a fermented beverage, it has an
alcohol content.